Awesome interview and lovely to hear that a young restaurant here in the Philippines is deep diving into the fermentation. I just want to know if they prepare their koji with any sort of incubation chamber or have successfully done it with just the ambient temperatures and humidity here in the Philippines (sorry technical question!)
Hi Leon, thanks for your question~ Here is a response from Chef Nav:
"Hi! We prepare all our koji and misos just with the temperature and humidity of our country. I just had to find the perfect spot at our restaurant where it doesn’t become too hot. Kind of tricky at the start but once I found the perfect spot all was okay."
Now you can dive into miso making! You can follow them on Instagram as well should you have more questions: https://www.instagram.com/hapag.mnl
Oh wow, thanks for asking them directly. Much appreciated!! Gives me confidence to finally open the bag of koji spores that’s been sitting in the fridge for 3+ years!!
Awesome interview and lovely to hear that a young restaurant here in the Philippines is deep diving into the fermentation. I just want to know if they prepare their koji with any sort of incubation chamber or have successfully done it with just the ambient temperatures and humidity here in the Philippines (sorry technical question!)
Hi Leon, thanks for your question~ Here is a response from Chef Nav:
"Hi! We prepare all our koji and misos just with the temperature and humidity of our country. I just had to find the perfect spot at our restaurant where it doesn’t become too hot. Kind of tricky at the start but once I found the perfect spot all was okay."
Now you can dive into miso making! You can follow them on Instagram as well should you have more questions: https://www.instagram.com/hapag.mnl
Oh wow, thanks for asking them directly. Much appreciated!! Gives me confidence to finally open the bag of koji spores that’s been sitting in the fridge for 3+ years!!